
Chef «Coup de Coeur» with semi-candied blackcurrants

A creation of Marc Ducobu
Ingredients
Shortbread dough
570g Flour
70g Almonds powder 100%
100g Eggs
340g Butter
170g Icing sugar
6g Salt
«Grand ma’s» paste
650g Butter
600g Eggs
865g Sugar
290g Almonds powder 100%
115g Whole milk
115g Unsweetened fresh cream (35% fat)
300g Andros Chef Semi-candied blackcurrants
450g Chopped chestnuts
Blackcurrant coulis
620g Andros Chef Blackcurrant puree
75g Sugar
40g Blackcurrant liquor
80g Gelatine mass (12 g gelatine powder + 68 g water)
2g Pectine 325 NH
Whipped cream
1700g Fresh cream (40 % fat)
Rum Mount Gay® chestnut cream
1000g Chestnut paste
200g Syrup
60g Rum Mount Gay® 55 % Vol.
100g Unsweetened fresh cream (35 % fat)
180g Butter
Glaze
250g Neutral glaze
12g Water

Preparation steps
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Shortbread dough
Mix salt with sugar and butter. Add eggs and finally almond powder and flour. Leave aside for 2 hours and spread on a 40 cm x 60 cm sheet and put on a square cake pan. Precook the dough during 12 minutes at 145°C.
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«Grand ma’s» paste
Bring to a boil the butter. Mix the eggs with sugar and add the almond powder. Add the milk and cream. Gradually add butter. Add the semi-candied blackcurrants and the chopped chestnuts. Bake at 160°C during 30 minutes.
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Blackcurrant coulis
Heat the blackcurrant puree with sugar and pectine. Bring to a boil during 5 minutes then add the blackcurrant liquor and the gelatine mass. Pour the coulis on the cooled shortbread biscuit. Put the square cake pan in the freezer.
-
Whipped cream
Whip the cream and pour onto the coulis.
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Rum Mount Gay® chestnut cream
Mix all ingredients.
-
Glaze
Heat the glaze-water mix at 80°C.
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Final touch
Set the square cake based on the pattern and freeze. Spray the glaze on the frozen cake with a spray gun. Drop few meringues, some fresh blueberries and sprinkle silver flakes.
Processus :
For a square cake pan of 60 cm x 40 cm
